Sunflower butter blossoms are a variation on one of my favorite Christmas cookies: peanut butter blossoms. To make them “allergy free”, plenty of substitutions and effort are needed – but these delightful blossoms are well worth it!
A note to those who are allergic to soy: I have been unable to find a sunflower butter that is not include an advisory statement about cross-contamination with soy on the label. Instead of using this recipe for sunflower butter cookies, you could try another type of cookie instead and top with the chocolate “kisses” to achieve the “blossom” look. Enjoy!
Some Ingredients Used in this Recipe:
These cookies are a holiday favorite with the classic flavor combination of peanut butter and chocolate. The best part is they are free of dairy, eggs, wheat/gluten, soy, peanuts, and tree nuts.
- 1/2 cup "safe" margarine like Earth Balance
- 1/2 cup sunflower butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 tablespoon flax seed meal and 3 tablespoons warm water mixed together
- 2 tablespoons soy or rice milk
- 1 teaspoon vanilla
- 1-3/4 cups gluten free all-purpose flour mix
- 1/4 cup granulated sugar
- 1/2 cup "safe" semi-sweet chocolate chips
- 1/4 cup dairy free sweetened condensed milk
Preheat the oven to 350 degree F.
In a large mixing bowl, beat the margarine and sunflower butter with a mixer on medium speed for about 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping the sides of the bowl. Beat in flax seed meal and water mixture, milk and vanilla until combined. Gradually mix in the flour.
With a cookie scoop, form dough into balls, roll in granulated sugar and place on an ungreased cookie sheet about 2 inches apart. 3. Bake in a 350 degree F oven for 10-12 minutes or until edges are firm.
Remove from oven and immediately make a small indentation in the center of each cookie. Transfer to cooling rack and allow to cool for 15 minutes.